TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

APLANAR [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-10-15

English

Subject field(s)
  • Culinary Techniques
DEF

To spread out pastry or any other mixture (puff pastry, short pastry, sweet pastry, almond paste, etc.) with the aid of a rolling-pin in one uniform strip of varying thinness.

OBS

In the case of a biscuit or sponge, we say that it is divided in slices of the same thickness, or abaisses.

French

Domaine(s)
  • Techniques culinaires
DEF

Étaler à l'aide d'un rouleau une pâte ou une composition quelconque (pâte feuilletée, brisée, sucrée, aux amandes, etc.), en une couche uniforme plus ou moins mince.

OBS

S'il s'agit d'un biscuit ou d'une génoise, on ne dira pas qu'on l'abaisse, mais qu'on la partage en une ou plusieurs tranches de même épaisseur ou abaisses.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: